Press Releases

Wednesday, April 30, 2014

You probably don’t think that Mexico and Lobster rolls go hand in hand. Think again and run, do not walk, to Da Lobsta for its Cinco de Mayo Mexican Roll Special. The roll can be made with Lobster ($12.95), Blue Crab ($10.95) or Shrimp ($8.95) and comes with Chihuahua Cheese, Avocado, Lettuce and Salsa. Get it on May 5 and save $2 per Mexican Roll. Happy Cinco Da Lobsta. Da Lobsta is located at 12 E. Cedar in Chicago’s Gold Coast and at 131 N. Clinton at the Chicago French Market.

Da Lobsta 12 E. Cedar St., Chicago, IL 60611(312) 929-2423www.dalobstachicago.comDa Lobsta is taking Chicago by storm with its colorful and fun
attitude, topped only by the quality and flavor of its delicious Lobster
Roll sandwiches and much, much more. Keep it casual and yummy on
Mother's Day with Da Lobsta's special Mother's Day Family Bundle, with
plenty of food for six people. Da Lobsta knows that some moms prefer a
casual, relaxed day at home on Mother's Day, and so this is a great way
to have an amazing and affordable lobster feast at home, with everything
already prepared and ready to eat. Da
Lobsta's Mother's Day Family Bundle for six people, available from 11
a.m. to 9 p.m. for takeout or delivery, includes the following tasty
selections: 4 sandwiches (choose four from the variety of Da Lobsta's
famous Lobster Roll sandwiches or try the Lobster BLT Sandwich or the
Lobster Grilled Cheese Sandwich).
The package also includes a choice of 2 large orders of soup (choose
the New England Clam Chowda or the Soup of the Day) and 2 Chopped Salads
with choice of dressing, plus 2 specialty dishes (Lobster Mac-N-Cheese
or Lobster Crab Spinach Dip). If Blue Crab or Shrimp are more to your
liking for your sandwiches or salads, just tell Da Lobsta when you
order. The special price of the Mother's Day Family Bundle is only
$99.00 (a $135 value) not including tax and delivery. That's $16.50 per
person for a large and satisfying lobster feast, ready to eat and enjoy!To make sure your Da Lobsta Mother's Day Family Bundle is ready and
on time, please place your order by Friday, May 9 by calling Da Lobsta
at (312) 929-2423. To see their complete menu, visit www.dalobstachicago.com.
Da Lobsta also has a second location, open Monday through Saturday at
the Chicago French Market (131 N. Clinton, Chicago; 312-207-5705).

May is set aside to celebrate the strawberry so don't let this month
pass by without paying homage. Treat yourself and your family to some
delicious strawberry delicacies. Delightful Pastries' three Chicago-area
locations will be offering some of its most popular strawberry
pastries. Pick up a strawberry tart, it's a great dessert for your
spring menu.

Looking for the perfect Mother's Day gift? Delightful
Pastries welcomes the return of its Belgium chocolate dipped
strawberries, a most appropriate "I love you" gift for Mom and don't
forget to treat yourself; these huge Belgium chocolate dipped delights
are hard to pass up.

Perhaps the most luscious strawberry treat this May is
Delightful Pastries' Strawberry Shortcake Paczki which makes its return
for Strawberry Month as well as Strawberry & Cream Day, May 21.

Strawberries
specials will be available at all three Delightful Pastries locations:
Old Town at 1710 N. Wells St., (312) 255-0724; Jefferson Park at 5927 W.
Lawrence, (773) 545-7215, and Chicago French Market at 131 N. Clinton,
(312) 234-9644. Visit
http://www.delightfulpastries.com for more information.

• 8:00 a.m.: Club Sprouts Tent Opens; Kid's Table will be doing demos and tastings at the Club Sprouts tent all day• 9:30-10:15 a.m.: Edible Gardens Workshop at the Chef Demonstration Tent• 9:30 a.m. Shop the Market with chefs Sarah Stegner and Carrie Nahabedian• 10:30 a.m.:
Chef Demonstration tent featuring founding board member and board co-president Sarah Stegner (Prairie Grass Cafe) and Carrie Nahabedian (Naha and
Brindille), also a member of the board.

Market shoppers are invited to
join Chef Sarah Stegner, founding GCM board member and co-president, and
Chef Carrie Nahabedian, GCM board member, as they shop the market for
produce before their 10:30 a.m. chef demonstration.

Those wishing
to join Sarah and Carrie should meet promptly at the chef demonstration
area at 9:30 a.m. The group will meander throughout the market as Sarah
and Carrie identify produce to use during their demonstration. Learn
what they look for in selecting fruits and vegetables and why they make
the choices that they do. Green City Market, a 501(c)(3) organization, provides free resources
and educational opportunities about local sustainable issues to
shoppers, sprouts, and farmers. It's the only way to achieve a
sustainable future.

The mission is to make quality, healthy,
delicious food available for home cooks, restaurants, schools, and
healthcare facilities.

It is open from 7 a.m. to 1 p.m. every
Wednesday and Saturday through October 25 at which time it moves
indoors. The market is located at the south end of Lincoln Park between
Clark and Stockton Drive (approximately 1790 N. Clark) across from the
Hotel Lincoln.There will be 67 vendors this year 10 of whom are new. Joining the market are:

Amazing Shrimp(No Website) "AMAZING SHRIMP" delivered by Marek Wolanowski is a
pilot project for indoor shrimp farming in the United States, with
several partners on the board with more than 40 years of experience in
aquaculture. After years of experimenting, the project took final shape
two years ago and is now up and running and can deliver up to 8,000 lbs
of shrimp per week. Wolanowski focuses on a sustainable way of raising
the Gulf Coast White saltwater shrimp by using a clear water
recirculating system. The system, which was patented 25 years ago, does
not use any chemicals, antibiotics, hormones or steroids. This
sustainable system results in the freshest, healthiest, and most
"Amazing" shrimp ever! Why "AMAZING SHRIMP"? Because most people, who
try the shrimp use "AMAZING" to describe the shrimp after tasting.

Co-op Sauce (coopsauce.com)
Rogers Park-based Co-op Sauce is crafted in small batches with
handpicked ingredients sourced straight from farmers in the Midwest.
All of the recipes are hatched from Mr. Mike's (Mike Bancroft) very own
imagination, utilizing techniques including fermentation and barrel
aging. Obsessed with spice and flavor, Mike, the Sauce Boss, takes
inspiration from the farm-fresh ingredients to create flavors that
enhance food, rather than overwhelm it with spice. Co-op Sauce donates
half of its profits to Co-op Image and employs former program
participants in the making and sale of the sauce.

Earth & Skye Farm (No Website) Farmer Patti McPhillips of Manhatten, IL. Earth
& Skye Farm is a small CSA farm and an adventure in growing vibrant,
healthy food and soil while exploring the spiritual and creative
dimensions of farming; providing space to experience and honor the
rhythms of seasonality in plant, insect and human life. They grow a wide
variety of annual vegetables and some culinary herbs using
environmentally conscious and sustainable methods of productions.
Marigold Hill Organics (marigoldhillorganics.com) - Farmers Greg and
Lynn Simmons. Marigold Hill Organics grows a wide aray of delicious and
nutritious vegetables and herbs. They are is part of the Farm Business
Development Center at Prairie Crossing Farm in Grayslake, IL and are
certified organic by the Midwest Organic Services Association (MOSA) and
the USDA.

Quality Organic (
qualityorganic.com)
- Farmer Brian Severson. Quality Organic is conventional row crop farm
(all non-GMO) slowly converting some acreage to organic production.
The bulk of its production is conventional non-GMO corn and
soybeans. They have 150 acres certified organic by Oregon Tilth. They
grow corn, soybeans, oats, wheat, field peas, sweet clover for seed and
sweet corn. They have certified organic fresh market sweet corn
available wholesale in season (mid-July through August). Savory Accents (
savoryaccents.com)
- Farmers Joan and Ted Ballweg. Savory Accents, specializes in
Chili Pepper products. They produce a large variety of chilies ranging
from the popular Jalapeno to one of the hottest chilies around, the
famous Habanero. Their chilies are harvested and processed fresh from
our gardens in Verona, Wisconsin. They also provide a variety of
processed products such as Hot Pepper Seasoning, Spicy Oils, Hot Sauces,
and Vinaigrettes. Our goal is to enhance all of your savory dishes
with spice and flavor. Their gardening techniques focus on the concept
of "terroir", the impact of soil, sun, moisture and the mastery of
gardening. This has a direct correlation to the
intense flavor and heat found in our chili peppers. It's not just
about hot, it's about intense flavor. The Nomad Food Company (thenomadfoodcompany.com)
The Nomad Food Company LLC is a mobile business specializing
in wood fired pizzas and other homemade fare. Whenever possible, they
source only the finest local and seasonal ingredients to create a truly
unique food experience.Underground Meats(undergroundfoodcollective.com)
Underground Meats creates hand-crafted salami and cured meats
in downtown Madison, WI. They sell products wholesale to restaurants and
markets and direct to consumer through CSA-style meat offerings. They
also offer a variety of classes and workshops.Verzênay patisserie (verzenaypatisserie.com)
Pâtissière Arshiya Farheen bakes artisanal French desserts
like seasonal fruit tarts, Fraisier, Cannelés, cakes, eclairs and more,
mostly using locally grown ingredients. Verzênay was born when Arshiya
moved to Paris to learn and excel in the art of French pastries. After
graduating from the Ferrandi school of culinary arts, and working at
Delmontel boulangerie-patisserie and hotel Le Meurice, Verzênay became
her means to share the French passion for designer pastries, using the
highest quality ingredients. Arshiya and her husband Aqeel run this
small family business. Their passion for products from local farms, and
their belief in using natural or organic
foods for over a decade, is reflected in the quality of their desserts.

Wisconsin Fermentation (blackgarlicna.com)
Black Garlic North America is a business division of Wisconsin
Fermentation Company LLC (founded in 2012). Wisconsin Fermentation
Company is focused on fermentation innovation as well as product and
manufacturing design and commercialization. The combination of
chemistry, microbiology, mycology, engineering, and food technology pave
the way for technical expertise within a wide array of fermented
products. Currently the flagship product is Black Garlic marketed under
the brand name Black Garlic North America.

Green City Market ProgramsClub Sprouts
Green City Market encourages young people to try new, locally grown
sustainable foods at its Club Sprouts. Each market, children are given
the opportunity to taste a different market item- some familiar and some
unusual. Each day a child tastes a sample, they receive a stamp on
their Club Sprouts membership card. Once the card is filled with 8
tastes, the child takes home a certificate of accomplishment and a
special prize.Tastings, Forager Club, and other activities are available
at the Sprouts Tent every Wednesday and Saturday from 8 a.m. until
noon.Compost and RecyclingThe
green "Compost Center" tent, located in the center of the outdoor
market, is Green City Market's centralized waste disposal area. The tent
is staffed to help market-goers sort their waste, and to ensure the
compost and recycling streams are uncontaminated.Knowledge CSA
Every
week, the Green City Market Newsletter features a collection of
educational tidbits called the "Knowledge CSA". The CSA stands for
"Community Shared Awareness" and includes information on farming,
vegetables, local food systems and anything else that helps people
understand how food gets from farm to fork.Farmer Scholarship ProgramEach
year Green City Market offers 10 scholarships, up to $500 each, to
Green City Market farmers who wish to pursue continuing education in
sustainable agriculture during the winter months.
Scholarships can be used to cover admission/ tuition, materials,
transportation and/or lodging for any regional conferences or workshops,
any educational opportunities offered by your local extension offices,
and other approved programs. The purpose of the scholarship is to
provide assistance to those who wish to increase their understanding of
sustainable growing practices. Green City Market's Farmer Scholarship
Program depends on support from our generous donors. Donate to the
market today.Field TripsVisit
Green City Market with your group. Field trips with Green City Market
are relevant for school groups, summer camps, and more. Not just for
grade school or high school kids, we offer "field trips" for a variety
of groups - adults too!

Heirloom and Heritage Preservation ProjectThe
Heritage and Heirloom Preservation Project promotes heirloom and
heritage products through signage at farmer stands and incorporation
into all GCM programs.Green City Market works with its Market vendors to help preserve and
promote heirloom varieties of vegetables and fruits and heritage breeds
of animals - the foods our ancestors enjoyed for centuries. Over
decades these products have adapted to local environmental conditions
and are often better able to withstand disease and harsh environmental
conditions than their genetically engineered relations. Preserving them
preserves the biodiversity of our food supply. Look for the large "H"
sign around the Market that designates an heirloom variety of fruit or
vegetable or a heritage variety of animal. Visit The Edible Gardens in
the Zoo and see the plant that provides the fruit or vegetable
as it grows. Sample different heirloom products during our Savor the
Seasons tasting sessions and check out our chef demonstrations for ways
to enjoy these products throughout the season.Savor the Seasons Tasting SeriesSavor the Seasons is an opportunity for market customers to taste
multiple varieties of the same fruit or vegetable in a side by side
tasting event. Expand your taste horizons and discover new favorites by
sampling over 15 different varieties grown by Green City Market farmers;
lettuces in the spring, berries in summer, carrots, tomatoes and
everyone's favorite apples! Tips for storing, freezing, and cooking; and
take-home educational materials enhance appreciation for the amazing
bounty of our region and our farmers. Stop by the Market Information
Tent to find out more.

The Edible GardensThe
Edible Gardens are one of Green City Market's primary educational
outreach programs and consist of over 5000 square feet of beautiful,
organically grown vegetables, fruits, herbs, grains and flowers. Open to
the public during the April to November growing season, the gardens
offer Chicagoans the opportunity to connect with the process of growing
healthy, delicious food.

Edible Garden May WorkshopSaturday, May 17, 2014 - Planning for Summer: Transplanting Warm Weather CropsJoin Green
City Market as they transplant warm weather crops such as tomatoes,
peppers, eggplant, and herbs. Learn how to layout your garden and space
your transplants to maximize fruit production throughout the
season. They will also discuss what plants pair well together and the
benefits of planting a diversity of crops

Green City Market BBQ Tickets Go On Sale May 3It isn't too soon to pick up tickets to Green City Market's Chef BBQ
5:30 to 8 p.m. July 17. Tickets go on sale May 3. The BBQ, Chicago's
hottest foodie extravaganza sells out every year. Early ticket purchase
is recommended. One of Chicago's best summer events, this grand picnic
is held every July in picturesque Lincoln Park, with the fabulous
Chicago skyline as a backdrop. This beautiful venue is ideal to showcase
some of Chicago's finest chefs, the who's who of Chicago's culinary
scene. All dishes served at the BBQ feature items offered from the
bounty of the market with nearly 100 chefs/restaurants creating culinary
magic. In addition to food, locally made beer, wine, hand-crafted
cocktails and non-alcoholic beverages will be available. Visit here for details.

Discounted parking is available for $10.00 for less than two hours with
validation in the Chicago Historical Museum parking lot off of Stockton
Drive. Pick up a validation ticket at the Market info booth. (for
validation, patron must make a minimum $5 purchase at the market). There
is a special $5 Early Bird parking rate on Wednesdays for one hour
between 7am-9am.

The following CTA bus routes stop by Green City
Market: 22 Clark, 36 Broadway, 73 Armitage, 151 Sheridan. The nearest
train stops are the Sedgwick Brown line (walk east on North Ave. and
north on Clark to Green City Market) and the Clark/Division Red line
(walk north on Clark to Green City Market).

About Green City MarketGreen
City Market is a 501 (c) (3) not for profit organization celebrating
our 16th anniversary. The mission of Green City Market is to provide a
marketplace for purchasing sustainably grown food and to educate,
promote and connect farmers and local producers directly to chefs,
restaurateurs and the greater Chicago community. Green City Market
values education about quality food and its source. We value farmers who
take care of the land; the preservation of sustainably farmed land; a
vibrant thriving community of local farms; and consumption of locally
grown foods.Green City Market showcases sustainable practices. From that first
year in 1998 next to the Chicago Theatre to the present time, Green City
Market has morphed into Chicago's most vital farmer's market that
industry leader Alice Waters calls "the best sustainable market in the
country."

Green City Market's (GCM) incredible momentum comes from our broad
base of support including conscientious and caring farmers and
producers, consumers, chefs, restaurateurs and other culinary
professionals. It also reflects Chicagoans' increasing concern for a
more sustainable food system by improving the quality of food on our
table produced by local farmers using organic and sustainable practices
that preserves the environment for future generations. GCM's support of
these local artisan farmers and producers increases the density of
fresh, high-quality, locally produced food in Chicago, and provides the
basis for a regional cuisine.After visiting European sustainable farmer's markets in 1998, Abby
Mandel, chef, author and entrepreneur, returned to Chicago determined to
create a similar market in her own city. Green City Market was her
brainchild and began as a small startup with nine local farmers in the
crosswalk next to the Chicago Theatre. The Market quickly outgrew the
location and moved to the south end of Lincoln Park where it currently
operates May - October. Four years ago, the Market continued to remain
open November - December, first in the Lincoln Park Zoo and later moving
to The Peggy Notebaert Nature Museum.The Market experienced record crowds closing 2013 with 8000 to
10,000 visitors each Saturday and 2000 to 3000 visitors on Wednesdays.
From January - April, Green City Market operates in the Peggy Notebaert
Nature Museum each Saturday. Weekly market attendance year round has
increased steadily since April of 2009 when the market began opening
throughout the winter as consumers continue to seek out and buy locally
grown food directly from the farmers. Green City Market provides this
opportunity year round.Visit
Green City Market's website for on-going events and programs.

Tuesday, April 29, 2014

Celebrate National Strawberry Month at Delightful Pastries this
May

May is set aside to celebrate the strawberry so don't let this month
pass by without paying homage. Treat yourself and your family to some
delicious strawberry delicacies. Delightful Pastries' three Chicago-area
locations will be offering some of its most popular strawberry
pastries. Pick up a strawberry tart, it's a great dessert for your
spring menu.
Looking for the perfect Mother's Day gift? Delightful
Pastries welcomes the return of its Belgium chocolate dipped
strawberries, a most appropriate "I love you" gift for Mom and don't
forget to treat yourself; these huge Belgium chocolate dipped delights
are hard to pass up.

Perhaps the most luscious strawberry treat this May is
Delightful Pastries' Strawberry Shortcake Paczki which makes its return
for Strawberry Month as well as Strawberry & Cream Day, May 21.

Strawberries
specials will be available at all three Delightful Pastries locations:
Old Town at 1710 N. Wells St., (312) 255-0724; Jefferson Park at 5927 W.
Lawrence, (773) 545-7215, and Chicago French Market at 131 N. Clinton,
(312) 234-9644. Visit h
ttp://www.delightfulpastries.com for more information.

Sarah
Stegner and George Bumbaris, chefs/co-owners at Prairie Grass Cafe
showcase various types of organic, local mushrooms. "We buy our
Button and Portobello mushrooms from farmer Eric Rose of River Valley
Ranch in Burlington, Wisconsin, as they are a Certified Organic Farm and
the oldest mushroom farm in the Midwest," Sarah says. "All
crops are grown without pesticides or chemicals. We connected with them
through the Green City Market. The combination of mushrooms makes the
best mushroom soup. It's truly delicious."

The
Prairie Grass Cafe menu also will be featuring ramps starting tomorrow.
Chefs Stegner and Bumbaris have provide their recipe using ramps from Tim
Burton of Burton's Maplewood Farm. Guest will be able to enjoy the Ramp
Crustini with Ramp Butter during ramp season. Says Stegner, " I
always know that Spring has finally sprung when the ramps come in
season." Let's hope she's right.

Cook
the ramps:
Take about 10 to 20 ramps depending on the size. Clean them very well.
Divide the ramps into 3 parts: the bulb, the stem and the greens into
three separate parts.

At the
very beginning of the season you may need to only divide them into
2 parts the top greens from the bottom stem.

Blanch
the stems and bulb in boiling salted water for a few minutes. Heat
a medium size saute pan over high heat, add a 1 tablespoon olive
oil. Put chopped up tops of the ramps into the pan along with the
blanched stems and bulbs. Cook until tender and season well with
salt. If they pick up a little charred color that can taste good
too.

Make
the ramp butter:Place
½ cup of the cooked ramps in a blender with ¼ cup olive oil, 1/8 cup of
water and a pinch of salt. Puree well. Fold the pureed ramps
into the softened butter.

:Spread
some of the ramp butter onto a slice of baguette. Toast in the oven
until hot and bubbly. The butter will be vibrant green. Add
the remaining cooked ramps over the top and eat!

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